dd, of Minot, Maine, formerly a slaveholder in Florida.

"The usual allowance of food was _one quart of corn a day_, to a full
task hand, with a modicum of salt; kind masters allowed _a peck of
corn a week_; some masters allowed no salt."

Mr. Jarvis Brewster, in his "Exposition of the treatment of slaves in
the Southern States," published in N. Jersey, 1815.

"The allowance of provisions for the slaves, is _one peck of corn, in
the grain, per week_."

Rev. Horace Moulton, a Methodist Clergyman of Marlboro, Mass., who
lived five years in Georgia.

"In Georgia the planters give each slave only _one peck of their gourd
seed corn per week_, with a small quantity of salt."

Mr. F.C. Macy, Nantucket, Mass., who resided in Georgia in 1820.

"The food of the slaves was three pecks of potatos a week during the
potato season, and _one peck of corn_, during the remainder of the
year."

Mr. Nehemiah Caulkins, a member of the Baptist Church in Waterford,
Conn., who resided in North Carolina, eleven winters.

"The subsistence of the slaves, consists of _seven quarts of meal_ or
_eight quarts of small rice for one week!_"

William Savery, late of Philadelphia, an eminent Minister of the
Society of Friends, who travelled extensively in the slave states, on
a Religious Visitation, speaking of the subsistence of the slaves,
says, in his published Journal,

"_A peck of corn_ is their (the slaves,) miserable subsistence _for a
week_."

The late John Parrish, of Philadelphia, another highly respected
Minister of the Society of Friends, who traversed the South, on a
similar mission, in 1804 and 5, says in his "Remarks on the slavery of
Blacks;"

"They allow them but _one peck of meal_, for a whole week, in some of
the Southern states."

Richard Macy, Hudson, N.Y. a Member of the Society of Friends, who has
resided in Georgia.

"Their usual allowance of food was one peck of corn per week, which
was dealt out to them every first day of the week. They had nothing
allowed them besides the corn, except one quarter of beef at
Christmas."

Rev. C.S. Renshaw, of Quincy, Ill., (the testimony of a Virginian).

"The slaves are generally allowanced: a pint of corn meal and a salt
herring is the allowance, or in lieu of the herring a "dab" of fat
meat of about the same value. I have known the sour milk, and clauber
to be served out to the hands, when there was an abundance of milk on
the plantation. This is a luxury